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Categories:
olive oil bacon onions garlic thyme white wine onion garlic butter parsley white breadcrumbs lemon thyme egg
Viewed: 46 - Published at: 2 years agoIngredients
- 1 14 kg rabbit joints (8 pieces)
- olive oil
- 8 slices streaky bacon, rind removed
- 1 12 onions, sliced into crescent moons
- 2 garlic cloves, sliced
- 4 sprigs fresh thyme
- 250 ml dry white wine
- 12 onion, very finely chopped
- 1 garlic clove, crushed
- 40 g butter
- 2 tablespoons parsley, finely chopped
- 80 g watercress, coarse stalks removed
- 80 g white breadcrumbs
- 12 lemon, juice and zest of
- 4 sprigs fresh thyme, leaves only
- 1 large egg
Method
- Rub the rabbit joints with a little olive oil, season and wrap a piece of bacon round each one.
- Heat a little olive oil in a frying pan and colour the wrapped joints on all sides for about 2-3 minutes.
- Heat 1 tablespoon of olive oil in the bottom of a shallow, ovenproof pan and cook the onions until soft but not coloured.
- Add the garlic and cook for a further minute.
- Season.
- Sit the rabbit joints on top of the onions and drizzle a little oil over the top.
- Add the sprigs of thyme, pour in the wine and bring to the boil.
- Lower the heat and simmer for 30 minutes.
- For the dumplings Gently fry the onion and garlic in the butter until softened.
- Put this in a bowl and add the rest of the dumpling ingredients.
- Season well.
- Bring the mixture together and form about 12 little golf-ball sized dumplings out of it.
- It will be rather loose but just persevere.
- After the rabbit has cooked for 30 minutes, tuck the dumplings in around the joints.
- Simmer for another 40-50 minutes.
- Serve the rabbit in the dish in which it was cooked, with a few little boiled potatoes and some purple sprouting broccoli or spinach.
